Nasi Goreng is the popular Indonesian fried rice which is traditionally served with a fried egg. I love the unique dark brown, caramelised colour of the rice! It’s a simple recipe, you won’t need to hunt down any unusual ingredients, and it’s one of my favourite Indonesian foods – and I’m betting you will love it too. 🙂
Anyone who has been to Bali would be familiar with Nasi Goreng and probably had it almost every day because it’s everywhere and
So for those who have tried and love Nasi Goreng, you will be surprised how easy this is to make in your very own home.
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The literal translation of Nasi Goreng is “fried rice” in Indonesian and Malaysian – and that’s exactly what it is! It’s mainly rice with just a little bit of meat and just onion for the vegetables. The thing that distinguishes it from other Fried Rice dishes is the sauce which is made with kecap manis, a sweet soy sauce that stains the rice dark brown and caramelises the rice when it cooks.
Typically it’s served with a sunny side up egg (love how the yolk runs into the rice!) and a side of fresh cucumber and tomato (no dressing) to make a meal of it.
As with almost every traditional dish, there are many versions of Nasi Goreng. Some are more complicated than others, calling for the use of dried shrimp (belacan) which, astonishingly, is now sold in large supermarkets in Australia as well as Asian stores.
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I make it with, and I make it without.It’s tasty even without dried shrimp – and in fact, when I originally shared this Nasi Goreng recipe in 2016, I chose the version
So I’ve compromised and taken the easy route by using shrimp paste rather than dried shrimp which requires more effort in the preparation process (crumble and toast before using).
A distinguishing feature of Nasi Goreng is the dark brown colour of the rice from the kecap manis / ketjap manis which is an Indonesian sweet soy sauce. It’s thicker and sweeter than normal soy sauce, with a consistency like syrup.
Indonesian Fried Rice Recipe (nasi Goreng)
Don’t go running for the hills thinking it’s a hard-to-find-ingredient! Here in Australia, kecap manis is available in major supermarkets (see here for Woolworths).
And if you can’t find it at your supermarket, don’t worry! It is SO easy to make – just reduce soy sauce and brown sugar. Seriously. I’ve included directions in the recipe for you.
It’s simply not possible to make any fried rice with hot, freshly cooked rice – it gets kind of stickier when stir fried in sauce.
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On the other hand, day old cold rice is drier and harder, so the rice can be stir fried in the sauce in a way that makes it become caramelisedwhich gives Nasi Goreng the signature colour and flavour.
Speedyoption:Cook the rice, spread out on tray then FREEZE for 1 – 2 hours, or refrigerate for 3 – 4 hours. It’s not just about cooling the rice, it’s also about making the surface of the rice dry out.
The making part is very straightforward, no different to typical fried rice recipes. Garlic, chilli and onion first, then chicken, then rice, kecap manis and shrimp paste, if using.
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Cook for a couple of minutes until the rice grains start to caramelise. Trust me – you will know when it’s ready, it smells amazing!
Nasi Goreng is traditionally served with a fried egg and a side of fresh vegetables (commonly plain juicy wedges of tomato and cucumber).
Both these side options are very typical in various parts of Asia to add protein and vegetables to a plate to turnsomething carb-heavy into a meal.
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Nasi Goreng is also a terrific Asian side dish option, something a little different that packs a bit of a flavour punch! Try it on the side of:
Recipe video above. A traditional Indonesian fried rice recipe which is often served with a fried egg for a protein boost to make it a meal, but I usually serve it as a side dish. The magic ingredient in this is kecap manis, a sweet soy sauce which is available in large supermarkets and of course in Asian stores. Feel free to swap out the chicken for other proteins! Shrimp/prawns, tofu, beef and pork are all great alternatives.
1. Kecap Manis (sometimes called Ketjap Manis) is an Indonesian sweet soy sauce that is thicker than other soy sauces. Sometimes just labelled as sweet soy sauce. Consistency resembles maple syrup, available in most supermarkets in Australia (Woolworths, Coles, Harris Farms).
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Also easy to make your own! Just combine 1/4 cup ordinary soy sauce (I use Kikkoman) and 1/4 cup brown sugar over medium heat. Bring to a simmer and reduce until it becomes a maple syrup consistency. It will thicken more when it cools.
2. Chilli -I use 2 birds eye or Thai red chillies, adds a mild warmth, doesn't make it spicy. Adjust to taste.Chilli paste can also be used instead - add it when you add the rice.
3. Day old cooked rice - All types of fried rice are best made using day old cooked rice that has been refrigerated overnight. It dries it out, making it easier to stir fry to evenly coat the grains with the flavourings. TIP: Keep bags of cooked rice in the freezer! Fabulous for fried rice, or even using plain.
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4. Shrimp paste - Adds depth of flavour and complexity, but is optional. Traditional dish uses belacan which is dried shrimp blocks, requires crumbling then toasting prior to use. Same flavour achieved with any shrimp paste which you can just dollop in. Any shrimp paste brand/type is fine.
5. Fried shallotsare slices shallots that have been fried until crunchy. They are a great garnish and add a pop of texture to the dish but are optional because it's not traditional! Fried shallots can be purchased at most supermarkets in Australia (see here for Woolworths).
7. Storage - as with all fried rice, it keeps great for a day or two in the fridge then I find it gets a bit dry. Salvage it with a sprinkle of water then microwave it - makes it all steamy and moist again! Do the same if you freeze it.
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Serving: 187 g Calories: 453 cal (23%) Carbohydrates: 58.6 g (20%) Protein: 23.7 g (47%) Fat: 13 g (20%) Saturated Fat: 2.4 g (15%) Cholesterol: 196 mg (65%) Sodium: 898 mg (39%) Potassium: 290 mg (8%) Fiber: 1.3 g (5%) Sugar: 1.2 g (1%) Vitamin A: 200 IU (4%) Vitamin C: 1.7 mg (2%) Calcium: 60 mg (6%) Iron: 4.7 mg (26%)
Nasi Goreng recipe originally shared March 2016. Updated June 2019 with new photos, new writing, brand new video, slight recipe improvement and most importantly, Life of Dozer added!
…. but the teeny tiny little prick was soon forgotten as he launched himself onto the reception desk for treats. 🙄The wonderful team at Mona Vale Vetinary Hospitalspoil him!! (And you know I totally love it)
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I don’t know about you, but I have such a weak spot for fried rice. It’s easy to make and is just what I need for a late-night snack.
Don’t be afraid to add in any chopped veggies you have on hand, and you can quickly bulk this out with shrimp, chicken, or tofu.
Rice should be just as flavorful as the main course, and you should give it just as much love. It doesn’t take a lot of effort.
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Always start by rinsing your rice until the water runs clear, and cooking it in coconut milk is the easiest way to add flavor.
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